Fried House Dill Pickles Recipe

Drain pickle chips in a colander and lay out on paper towels. Pat dry thoroughly to remove excess brine—this helps the batter stick and prevents oil splatter. Let sit 10 minutes and pat again so chips are just damp, not wet.

Toss the dried pickle chips lightly in 1 tablespoon flour (shake off excess) to give the batter a dry surface to adhere to.

Make batter

In a medium bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt, sugar, black pepper, and garlic powder until evenly combined.

If using the egg: beat the egg in a small bowl and whisk into the dry mix. Gradually whisk in cold club soda or sparkling water until the batter is smooth and thick but pourable—consistency like heavy pancake batter. If not using egg, simply whisk soda into dry mix. Keep batter cold in the fridge until ready to fry (chill 10–15 minutes).

Set up three stations: (1) dredge bowl with 1/2 cup flour, (2) batter bowl, (3) panko breadcrumbs on a plate (optional).

One at a time: lightly dredge a floured pickle chip in the flour (shake off excess), dip into the batter ensuring full coat, then, if using, press into panko for extra crunch. Transfer to a wire rack while heating oil. Repeat with all chips.

Heat 5–6 cups oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). If you don’t have a thermometer, heat until a drop of batter sizzles and browns in about 30–45 seconds.

Fry battered pickle chips in batches of 6–8 (do not overcrowd) for 2 to 3 minutes, turning once, until golden brown and crisp. Maintain oil temperature by adjusting heat between batches.

Using a slotted spoon or spider, transfer fried pickles to a paper towel-lined tray or wire rack set over a sheet pan to drain for 1–2 minutes.

While still hot, sprinkle with flaky sea salt and a pinch of chopped fresh dill.

In a small bowl combine mayonnaise, sour cream, 1 tablespoon pickle brine, drained relish, ranch seasoning mix, chopped dill, lemon juice, black pepper and salt. Whisk until smooth.

Taste and adjust: add more brine for tang, more ranch seasoning for savory notes, or a teaspoon water to thin. Chill at least 15 minutes (or refrigerate up to 24 hours) for flavors to meld.

Serve fried house dill pickles hot with a side bowl of pickle ranch. Garnish platter with extra chopped dill. Reserve leftover pickles on a paper towel-lined tray and reheat briefly in a 375°F (190°C) oven for 5–6 minutes to re-crisp if needed.